Instant Pot Stuffed Acorn Squash
Enjoy a healthy and tender Pressure Cooker or Instant Pot Stuffed Acorn Squash in just 3 minutes. NO PEELING NEEDED! This acorn squash recipe is vegetarian, vegan, and sugar-free! Simply one of the most comforting and delicious side dishes for your Fall or Thanksgiving.
Servings 4
Calories286 kcal
Cost $1.50 per person
Equipment
- Instant Pot or pressure cooker
- ice cream scoop or spoon
- cutting board
- Mixing bowl
Ingredients
For the acorn squash:
- 2 acorn squash halved and seeds removed
- ½ cup water
- ½ teaspoon salt and pepper to taste You may brush with melted butter after cooking.
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar for vegan, get a vegan balsamic or use maple syrup instead with a few drops of lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the stuffing:
- 15 oz can chickpeas drained and rinsed (replace with cooked ground turkey sausage or another plant-based protein such as canned black beans or cooked quinoa).
- ½ cup baby spinach thinly sliced
- 3 tablespoon minced red onion
- ¼ cup pomegranate seeds or chopped dried cranberries
- 2 tablespoon chopped roasted pecans
- ¼ cup crumbled feta omit if making it vegan
- Fresh sage or another herb
Instructions
- Cut your squash in half down the middle, either crosswise like I did or lengthwise. Using an ice cream scoop or spoon, remove the seeds from squash halves. Season flesh with salt and pepper. Place the steamer basket into your Instant Pot or pressure cooker and pour ½ cup of water.
- Place squash halves over the Instant Pot steamer basket. Close lid set pressure valve to sealing, set to manual (high pressure) for 3-5 minutes, depending on how soft you want the squash to be. If stuffing acorn squash, cook for only 3 minutes for a firmer squash but if mashing, cook for 5 minutes or delay the quick release for a couple of minutes.
- Perform a quick release of the pressure right after the cooking. If stuffing, brush melted butter on the flesh and reserve.
- Meanwhile, prepare the stuffing. In a medium bowl, whisk olive oil, balsamic vinegar, salt, and pepper until homogeneous. Then mix in chickpeas, spinach, red onion, pecans, and pomegranate seeds.
- Spoon mixture into the cavity of the acorn halves, sprinkle feta on top, and herb. Serve this vegetarian and vegan stuffed acorn squash and enjoy!
- If not stuffing, you may use a spoon or fork to pull out cooked acorn squash from its shell, or you can pull out meat by hand once cooled and use to make acorn squash soup for example.
Recipe Notes
To add a touch of sweetened drizzle honey or maple syrup on top right before serving.
Cook’s Notes for Stuffed Acorn Squash
- If cooking acorn squash in the Instant Pot, time varies depending on if you want it more or less tender. If you intend to stuff acorn squash, you may cook it for about 3 minutes so that it will not be so tender that the skin separates from the flesh. But if you intend to mash the flesh or use it in other dishes, you may cook itfor 4-5 minutes.
- Once seasoned with salt and pepper and cooked in the Instant Pot or pressure cooker, you may serve acorn squash brushed with butter or stuffed (savory)-- or drizzled with honey or maple syrup and a pinch of spices (sweet).
- Steamed acorn squash in the pressure cooker makes great baby food. You just have to mash it and serve.
- This stuffed acorn squash recipe is both vegan and vegetarian, but if desired, add cooked ground turkey sausage or pieces of bacon to the stuffing.
- Of course, you can also cook acorn squash in the microwave, in the oven, or on the grill but it will take more time than in the Instant Pot.
- Looking for other holiday sides? Try this microwave mac and cheese, mashed sweet potatoes, sweet potato casserole, broccoli gratin, and low carb biscuits.
- Store in an airtight container in the fridge for up to 3 days. Freeze in bags for up to 3 months. Thaw in the fridge and reheat before eating. It’s one of those easy freezer meals!
Nutrition
Calories: 286kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 849mg | Potassium: 977mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1198IU | Vitamin C: 26mg | Calcium: 162mg | Iron: 3mg
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